Meat
Caiman
B tier
Caiman are South and Central American crocodilians (several species, notably spectacled caiman) farmed and wild-harvested under regulation for skins and meat. Smaller than salties, they still yield useful tail and body meat for regional markets. Flavour is mild reptile-white meat similar to alligator; Brazilian and other cuisines grill and stew caiman. Verify legal ranching or farming origin. Cook like other lean crocodilian cuts—hot and quick for tail, moist for tougher body pieces.
Track this ingredient
Characteristics
Preparations
Traits
History
Indigenous Amazonian and wetland peoples utilised caiman as food.
Ranching programmes developed for caiman skin and meat sustainability.
Southern cone farms and harvests supplied regional caiman products.
Specialty export of caiman meat reached niche global reptile-protein markets.